Fettuccine with Olive Oil and Garlic

Aglio e Olio, a Vegan recipe

This is one of my favorite ways to eat pasta, especially ribbony ones like fettuccine and pappardelle. And it’s also one of the easiest ways to make it.

I first ate this utterly simple but surprisingly flavorful pasta at the home of one of Desi’s colleagues who had invited us to dinner. I had never been a huge fan of parsley because, perhaps like every Indian who’s migrated to the United States, I bought it the first time in error– thinking it was coriander, the herb we Indians cannot live without. I went ahead and added it to my curry and imagine my disappointment when instead of the fresh, lemony, spicy bite of cilantro, I tasted the herby but understated parsley.

I am too much of an herbivore to turn my back on anything green forever and over the years I did learn to enjoy parsley in dishes like tabbouleh and in soups. But it was Barbara’s pasta that made me fall unequivocally in love with this herb.

One of the reasons, perhaps, is that it is the star ingredient here and it adds a fresh note to the pasta dressed in nothing else but some fruity, extra-virgin olive oil, garlic, salt, and– my addition– a few red pepper flakes.

On to the recipe. Hope everyone had a great weekend and is all set for a lovely week ahead because at the end of it lies…another weekend!

Aglio e Olio, Italian vegan recipe


Aglio e Olio, Italian classic recipe
Fettuccine with Olive Oil and Garlic
Prep time
Cook time
Total time
Fettuccine with Olive Oil and Garlic (Aglio e Olio)
Recipe type: Pasta
Cuisine: Italian
Serves: 6-8
  • 1-pound box of fettuccine (pappardelle’s also great here). Cook the pasta to an al-dente texture in plenty of well-salted water.
  • ¼ cup extra-virgin olive oil
  • 4 cloves garlic, grated
  • 2 tsp red pepper flakes (use less if you prefer)
  • Salt to taste
  • ½ cup finely chopped flat-leaf parsley
  1. Heat the olive oil in a skillet and add the garlic. Saute over medium-low heat for a few seconds until the garlic becomes lightly golden. You don’t want to burn it.
  2. Add the red pepper flakes and parsley. Toss to mix. Season with some salt.
  3. Add the drained fettuccine along with ½ cup of the water you cooked the pasta in.
  4. Mix everything and turn off the heat.
  5. You need nothing more than a fresh, leafy side salad to make a delicious meal of this.
  6. Enjoy, all!

Aglio e Olio, vegan recipe, Italian recipeThis herby post goes to Cindystar for the latest edition of Weekend Herb Blogging, an event started by Kalyn.
It’s Holi in India today– a festival that turns an already colorful country even more colorful because this is the day people get a license to smear each other with brilliantly colored powders and dyes, all in good spirit of course. In my parents’ home, Holi was also an occasion to eat the gorgeous Puran Poli. If you haven’t already tried your hand at making Puran Poli, you couldn’t pick a better day than today to cook up my vegan version. Dunk it in vanilla soy milk for an extra-delicious treat.

Happy Holi, all!
Hungry for more pasta?

Garlicky Orzo With Cherry Tomatoes

Whole-Wheat Gnocchi With Sundried Tomato Pesto

Penne Rigate With Creamy Edamame Pesto

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

21 thoughts on “Fettuccine with Olive Oil and Garlic

  1. Permalink  ⋅ Reply


    March 21, 2011 at 3:28pm

    Stunning pictures Vaishali! New lightbox?
    And really, no sauce? umm… no. sauce! opens up a new line of thought (at least for me)

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    March 21, 2011 at 5:18pm

    Sanyukta, Thanks.

    Manasi, Thanks! It was just one of those lucky weekend days when we were home in the daytime and the sunshine was still available. Daylight’s definitely the best for food photos, but unfortunately most of my cooking happens at night when I get home from work. :(

    Debra, Thanks!

  3. Permalink  ⋅ Reply


    March 21, 2011 at 5:45pm

    Wow.. simple yet classic dish. I love the clicks a lot :) Instantly tempting :)

  4. Permalink  ⋅ Reply


    March 21, 2011 at 5:47pm

    awesome pics…wish i could eat the picture !! happy cooking :)
    do check out my food blog

  5. Permalink  ⋅ Reply


    March 21, 2011 at 8:01pm

    Cant take my eyes from ur clicks, simply tempting..

  6. Permalink  ⋅ Reply


    March 21, 2011 at 11:35pm

    The pictures say more than the words. What camera does Desi use for these pictures? Both of you complement each other well. *Rajendra

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    March 21, 2011 at 11:46pm

    The first time I had cilantro, we had just moved from Florida to San Antonio, Texas and my mom bought it thinking it was watercress. I thought it tasted musty the fIirst time I had it – now I love it.

    This looks wonderful. I’m glad you learned to love parsley!

  8. Permalink  ⋅ Reply

    Sanjeeta kk

    March 22, 2011 at 12:29pm

    Lovely clicks, Vaishali! The recipe sounds so easy with few ingredients to go in it.

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    March 22, 2011 at 1:39pm

    Nithya, Pickyeater, HariniJaya, Priya, Thanks, and I’ll be sure to pass on the compliments to Desi. :)

    Rajendra, How sweet of you to say that :). Desi uses a Nikon DSLR.

    Claire, I’ve heard so many people say they hate cilantro and I could never understand it– I guess it just goes on to show how most tastes are developed. The ones we develop early are the ones we love most.

    Sushma, Sanjeeta, Thanks!

  10. Permalink  ⋅ Reply

    Samarpita Deb

    March 22, 2011 at 3:26pm

    Hey this is my favorite way of having pasta. I add dry red chillies to the oil when frying the garlic and add some dry basil (i don’t like using fresh for this dish). First time I had this pasta aglio oilo, I was so surprised to have a pasta w/o sauce yet bursting with flavor.
    And Desi is surpassing himself with his photography skills.

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    March 22, 2011 at 9:31pm

    yum this looks delicious! I love simple and easy recipes like this! Sometimes the simpler the better you know?

  12. Permalink  ⋅ Reply


    March 23, 2011 at 12:23am

    Hi Vaishali. I came across your blog about a year ago and you’ve inspired me to become a vegitarian, not quite vegan…yet. I am hoping you have a recipie for Tomato Saar. I think its a very light tomato based soup infused with hing and mustard seeds. Thanks and keep on doing what you do!

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    March 23, 2011 at 3:25am

    Samarpita, bursting with flavor is right :) I’ll be sure to share your compliment with Desi.

    Erica, I couldn’t agree more.

    Archana, welcome and thank you for making my day. My parents make tomato saar and I remember it was delicious– I’ll be sure to ask my dad for the recipe when I call him this Sunday.

    Mahimaa, Thanks :)

  14. Permalink  ⋅ Reply


    March 28, 2011 at 7:46am

    thank you very much for this Italian style dish, I would add only one thing most Italians can not do without on pasta: a generous sprinkle of Parmesan! :-)
    WHB#276 recap
    is on line, have a nice week!

  15. Permalink  ⋅ Reply

    Kaye Brennan

    September 14, 2012 at 7:55am

    Isn’t fettucine pasta made with eggs? – can you buy vegan versions? Please tell me where! :)

    • Permalink  ⋅ Reply


      September 14, 2012 at 1:56pm

      Kaye, you can find vegan versions of almost any pasta. I don’t remember which brand I used here, but it shouldn’t be hard to find.

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